These delicious delights are a cross between a cake and a cookie! They have the soft texture of a cake but look just like a cookie.
I looked up the definition of cakey as I wasn’t even sure it was an actual word! This is what I found “cak·ey ˈkā-kē variants or less commonly caky. cakier; cakiest. 1. : resembling cake especially in texture.”
They are full of zingy lemon and topped with a drizzle of lemon icing as you really can’t have too much lemon in these cakeies.
As I do with most of my bakes I enjoy them with a nice British cup of tea but they also go well with a delicious mug of coffee.
Start by putting the flour, baking powder, sugar into a large bowl.
Then add the melted butter, eggs, lemon zest and lemon juice.
Mix together until you have a smooth mixture. Cover with cling film and refrigerate for at least 1 hour.
Preheat the oven to 190°C (170°C fan) and line two baking trays with parchment.
Take a tablespoon (40g) of the chilled mixture and roll into a ball. Place on a baking tray with plenty of space for spreading.
Bake for 12 minutes
Place on a wire cooling rack to cool completely.
To make the icing put the sieved icing sugar in a small bowl, add the lemon juice gradually until you have a dropping consistency. You will probably not need all the lemon juice.
Drizzle the icing over the top of the cakeies and leave to set before serving.
Lemon Cakeies
Sarah’s servings: 14
Sarah’s skill: Easy
Baking time: 12 minutes
Ingredients
250g plain flour
1 tsp baking powder
150g caster sugar
75g unsalted butter, melted
2 large eggs
2 lemons, zested
1 lemon, juiced
Icing:
100g icing sugar, sieved
1 lemon, juiced
Method
Put the flour, baking powder, sugar into a large bowl. Then add the melted butter, eggs, lemon zest and lemon juice.
Mix together until you have a smooth mixture.
Cover with cling film and refrigerate for at least 1 hour.
Preheat the oven to 190°C (170°C fan) and line two baking trays with parchment.
Take a tablespoon (40g) of the chilled mixture and roll into a ball. Place on a baking tray with plenty of space for spreading.
Bake for 12 minutes
Place on a wire cooling rack to cool completely.
To make the icing put the sieved icing sugar in a small bowl, add the lemon juice gradually until you have a dropping consistency. You will probably not need all the lemon juice.
Drizzle the icing over the top of the cakies and leave to set before serving.
Equipment Used
Sarah’s extra slice…
You can freeze these for up to 3 months without the icing.
You could leave them plain or add a drizzle of white chocolate if you prefer.
I made these as a treat for volunteers coming to a meeting and they were so good one person ate three! Easy to follow instructions and spot on timings for an inexperienced baker.